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Lasagna is the kind of food that can keep a man happy for many nights in a row. The very best thing about it is that you can prepare the whole thing a day before, and store it in the fridge overnight to bake up fresh right before dinner. Bring it out for cold rainy nights and serve up leftovers that get better for days. This one is light and lively, and won't derail you from your pact to help each other stay fit and trim. The secret is in the sauce {marinara}, simple and homemade by you with just 30 minutes of simmering on the stovetop. There's something mystical about homemade sauce. It's the subtle natural sweetness of stewed tomatoes that shine, especially when they aren't overloaded with too many spices or sugar. If you're in a rush, let yourself off the hook with a jar of your favorite store-bought sauce, but check the ingredients first since too sweet a sauce {sugar should be low down on the list} can overpower the savory satisfaction of the whole meal.
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Make the lasagna: Preheat the oven to 350 degrees F/180 degrees C/gas 4.
Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente, about 12 minutes. Drain.
Heat a large skillet over medium heat and add the beef. Cook, stirring occasionally, until browned through. Transfer to a bowl with a slotted spoon, leaving excess fat behind.
In a medium bowl, mix together the cottage cheese, eggs, and 1/4 cup/30 g of the Parmigiano-Reggiano, and season with a pinch of salt and a few grinds of black pepper.
Slice the fresh mozzarella as thin as possible with a sharp knife, season lightly with salt, and drain on paper towels/absorbent papers.
Lightly brush a 9-by-13-in/23-by-33-cm ovenproof pan with olive oil. Line the bottom with drained noodles. Add a third of the sauce, and half the cottage cheese mixture. Sprinkle on half of the meat and top with a layer of shredded mozzarella. Repeat with remaining noodles, another third of the sauce, and the rest of the cottage cheese mixture and meat. Finish with any remaining sauce and finally the slices of fresh mozzarella, sprinkling on the remaining Parmigiano-Reggiano cheese.
Cover with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the cheese bubbles and the lasagna is warmed through, 20 minutes more. Remove from the oven and let cool about 15 minutes before slicing. Serve immediately.
P.S. You can use no-boil lasagna noodles to save yourself a step. Keep the lasagna covered for the first 30 minutes of cooking so the steam can soften and cook the noodles.
Make it Meatless:
This lasagna is light and delicious with sliced zucchini/courgette instead of the meat. Slice 1 large zucchini/courgette into long, thick slices. Salt them well and drain between layers of paper towels/absorbent papers to release the moisture for at least 30 minutes. Layer into the lasagna along with the cheese mixture and top with regular (not fresh or buffalo, since it will make the zucchini/courgette version too wet) mozzarella. Bake as instructed in the regular recipe.
Photograph by Sara Remington
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Lasagna with Roasted Eggplant-Ricotta Filling
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By LARAFMAGIC
FLORIDA
on November 30, 2012
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Sorry, discusting! The cottage cheese leaves a bitter and sour taste and a texture that is not true to lasagna! Would love to say I liked it but if its for the kids then go for it! If it is for adults then
you best prepare a traditional lasagna!
By ldib600
on November 28, 2012
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my whole family loves this
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